Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chai Cake with Brown Butter Cream Cheese Frosting and Chai Milk Soak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

This Chai Cake is a moist and flavorful dessert infused with warm chai spices like cinnamon, ginger, cardamom, and cloves, offering a cozy twist on a classic cake. The cake is soaked in a fragrant chai milk mixture to enhance its depth of flavor and topped with a luscious brown butter cream cheese frosting for a rich, creamy finish. Perfect for chai lovers looking for a unique and indulgent treat.

  • Total Time: 2 hours 8 minutes
  • Yield: 16 servings

Ingredients

Cake

  • 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
  • 1 tbsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) brown sugar, packed
  • 3 eggs, at room temperature
  • 1 tbsp vanilla bean paste
  • 1 cup (240 ml) buttermilk, at room temperature

Brown Butter Cream Cheese Frosting

  • 1 1/4 cups (280 g) unsalted butter
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

Chai Milk Soak

  • 1/2 cup (120 ml) whole milk
  • 2 chai teabags
  • 1/2 cup (150 g) sweetened condensed milk
  • 1 tsp vanilla bean paste

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, allspice, cardamom, cloves, baking powder, baking soda, and salt. Set aside this spice-infused flour mixture.
  3. Cream Butter and Sugars: In a large bowl, add softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on high speed, cream together for 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla bean paste, mixing at medium speed until the batter is pale and smooth, about 1 minute.
  5. Combine Wet and Dry Ingredients: Gradually add the buttermilk and dry flour mixture alternately to the creamed butter mixture on low speed. Mix until just combined and the batter is smooth. Scrape the bowl with a spatula as needed to ensure even mixing.
  6. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and cool completely on the wire rack.
  8. Prepare Brown Butter: While the cake bakes, melt 1 1/4 cups of unsalted butter in a large pot over medium heat. Simmer the butter, stirring occasionally, until it becomes foamy, develops a nutty aroma, and turns a deep golden brown, about 10-12 minutes. Transfer to a bowl and chill in the refrigerator until solid but still soft.
  9. Make Frosting: Once the brown butter is chilled, whip it on high speed with an electric mixer for 5-10 minutes until pale and fluffy. Add the cold cream cheese and mix on medium speed until smooth and fluffy. Sift in powdered sugar and mix on low until combined, then increase to high speed for 1 minute to achieve a fluffy texture.
  10. Prepare Chai Milk Soak: Heat whole milk in a small saucepan over low heat until steaming. Add the chai tea bags and steep for 20 minutes. Remove from heat, discard tea bags, and cool to room temperature.
  11. Mix Soak Ingredients: Pour the cooled chai infusion into a liquid measuring cup and stir in sweetened condensed milk and vanilla bean paste. Set aside until ready to use.
  12. Prepare Cake for Soaking: Once the cake is completely cooled, use a sharp knife to cut a very thin layer off the top to help soak absorption. Transfer to a serving plate and poke several holes on the surface using a wooden stick or the handle of a wooden spoon.
  13. Soak Cake: Slowly pour the chai milk soak over the top of the cake, allowing the liquid to absorb through the holes and into the cake. Be patient to ensure full absorption.
  14. Frost Cake: Spread a thick layer of brown butter cream cheese frosting evenly over the soaked cake using an offset spatula.
  15. Finish and Serve: Sprinkle lightly with cinnamon on top of the frosting. Slice the cake into 16 pieces and serve.

Notes

  • Ensure all dairy ingredients are at room temperature for best mixing and texture.
  • The brown butter step requires careful attention to prevent burning; watch closely as it changes color and aroma.
  • Let the cake cool completely before soaking and frosting to avoid a runny frosting or cake collapse.
  • Use a light metal baking pan for even heat distribution to achieve a uniform bake.
  • The chai milk soak adds moisture and flavor, so do not skip or substitute it.
  • For stronger chai flavor, use loose chai tea leaves steeped in milk instead of tea bags.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/chai-cake-with-brown-butter-cream-cheese-frosting-and-chai-milk-soak-recipe/